Club Food

2 1/2 c Water, cold

1 md Onion, sliced

1 ea Carrot, sliced

1 ea Celery, stalk, sliced

1 ea Leek, (white part only),

– trimmed and sliced (opt) 3 ea Fennel, stalks, (opt)

1 ea Thyme, sprig, fresh, OR

1 pn Thyme, dried

Dill 1/2 ts Salt

4 ea Peppercorns, white

For Court Bouillon:
===================
Place water, onion,
carrot, celery, leek, fennel, thyme, dill, salt and 4 peppercorns
in a saucepan and bring to a boil.
Cover and simmer for 25 minutes.
Strain, and reserve the liquid.
Source: New York’s Master Chefs,
Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy
McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli,
The Four Seasons Restaurant, New York Owners: Tom Margittai, and
Paul Kovi Pastry: Bruno Comin

8 oz Wine, white, dry

2 oz Juice, lemon

4 oz Cream, heavy

4 oz Butter

4 tb Shallots, chopped

Salt (to taste) Pepper (to taste) Oyster juice, from the –
shucked oysters In a saucepan, cook the shallots, white wine,
oyster juice and lemon juice until all of the liquid has
evaporated.
Add the cream and bring to a strong boil, whisking
constantly.
Whip in the small pieces of butter until melted.
Remove
from heat.
Season to taste with salt and pepper.
Strain through
fine sieve into another pan and keep warm.
Source: Great Chefs of
San Francisco, Avon Books, 1984 Chef: Max Schacher, Le Coquelicot,
Ross, Marin County, CA

1/4 lb Butter, unsalted

2 ea Ginger, thin slices,

– chopped 1 lg Shallot, chopped

1 sm Garlic, clove, chopped

1 sm Chili, green, seeded and

– chopped 1 tb Garam Masala (see any

– Indian cookbook) 1 tb Curry, powder (If Garam

– Masala is not — available, use 2 tb of — Curry powder) 1 tb
Juice, lemon

1 pn Turmeric, ground

Salt (to taste) Pepper (to taste) Blend all of the ingredients
in a food processor until smooth.
Source: Great Chefs of San
Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le
Favour, St.
Helena, : Napa Valley, California Pastry Chef: Ann
McKay

5 lb Duck, parts, (backs,

– necks, carcasses, and — giblets), (no livers) 2 lg Onions,
coarsely chopped

2 md Carrots, peeled, trimmed

– coarsely chopped 2 lg Celery, stalks, with leaves,

– trimmed, coarsely chopped 2 Garlic, cloves, crushed

1 bn Parsley, stems

2 Thyme, sprigs, OR

1 pn Thyme, dried

1 Bay leaf

1/2 ts Salt, coarse

6 Peppercorns

Wash duck parts well and place them in a large stockpot.
Add
cold water to cover by about 2 inches and slowly bring to a boil,
skimming all of the froth from the surface as it forms.
Lower the
heat and add all of the remaining ingredients except the
peppercorns.
Simmer, uncovered, for 3 hours.
Add water as needed to
cover the ingredients and skim when necessary.
Add peppercorns for
the last fifteen minutes of the simmering process.
Strain the
“soup” into a large bowl through a colander lined with a double
layer of dampened cheesecloth.
Gently press the solids to extract
all of the liquid possible.
Discard the solids and cool the liquid
to room temperature.
Refrigerate until chilled and lift off the
solid fat that forms at the surface.
Discard the fats.
Pour the
stock into containers for storage, label and date.
Stock keeps for
about 3 days in the refrigerator, and up to six months in the
freezer.
Yield: 3 to 4 quarts Source: New York’s Master Chefs, Bon
Appetit Magazine : Written by Richard Sax, Photographs by Nancy
McFarland : The Knapp Press, Los Angeles, 1985

———————————FISH
FUME———————————
Fish bones (sole is best –
or use 1/2 salmon/sole) 2 tb Butter

1/2 md Onion, sliced

1/2 md Carrot, sliced

Bouquet Garni * 1 1/2 c Wine, white

1 c Stock, chicken OR

1 c Water

* Bouquet Garni is a cheesecloth bag with parsley, bay leaf,
oregano, thyme, and rosemary inside.) Fish Fume:
==========
Heat
the butter in a saucepan.
Add onion and carrot and cook briefly for
about 1 minute.
Add fish bones and continue to cook.
(Do not brown,
but cook until meat falls off.) Add bouquet garni, white wine and
chicken stock or water.
Bring to a boil and cook for 15 minutes.
Remove the bouquet garni.
Strain through chinois.
Reduce by half,
strain again, and reserve.
Source: Great Chefs of San Francisco,
Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San
Francisco, CA

1 c Milk

4 Egg yolks

1/3 c Sugar, plus

1 tb Sugar

1 c Butter, unsalted, at

– room temperature 4 oz Hazelnut Praline Paste *

Place a medium bowl in a larger bowl of ice water.
Set Aside.
Bring milk to the boiling point in a heavy saucepan over medium
heat.
Meanwhile, beat egg yolks in a large mixer bowl until smooth.
Gradually add 1/3 cup plus 1 tablespoon of sugar and continue
berating until the mixture is pale yellow and forms a ribbon when
beaters are lifted (about 7 minutes.) Gradually add boiling milk to
yolk mixture, beating constantly to avoid the yolk curdling.
Return
the mixture to the saucepan, and cook over low heat – stirring with
a wooden spoon, for 30 seconds.
Immediately pour custard into the
bowl set over ice water.
Cool, stirring occasionally.
Beat the
butter and praline paste in a large bowl until smooth and creamy.
Gradually beat in cooled custard.
Source: New York’s Master Chefs,
Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy
McFarland : The Knapp Press, Los Angeles, 1985

6 Egg whites, at room temp.

2 1/2 tb Sugar

2 1/2 c Sugar, powdered, sifted,

– plus more as needed 3/4 c Almonds, ground, blanched

Preheat the oven to 325 F.
Cut out three 10-inch parchment paper
circles and one 10-inch cardboard circle.
Set the parchment circles
on baking sheets.
Beat egg whites to soft peaks and gradually add 2
1/2 tablespoons of sugar and continue beating until stiff.
Combine
2 1/2 cups of powdered sugar and ground almonds; fold into egg
whites.
This mixture can now be used to form layers, or designs or
whatever your choose.
Simply spoon mixture into a pastry bag fitted
with the tip of your choice, and pipe your designs onto parchment
paper covered baking sheets.
Dust lightly with powdered sugar
(optional.) Then bake the your meringue until crisp and very
lightly golden (for designs about a half inch thick, it takes 25 to
30 minutes.) Cool on the finished baked meringue on racks.
Source:
New York’s Master Chefs, Bon Appetit Magazine : Written by Richard
Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles,
1985 Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New
York

1 c Jam, apricot

1/2 c Sugar

1/4 c Water

Combine jam, sugar and water in a heavy saucepan.
Mix well,
bring to a boil, then simmer until clear.
Source: Great Chefs of
San Francisco, Avon Books, 1984 Chef: Christian Iser, Fournou’s
Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim
Dodge

1 1/2 lb Asparagus, medium/small

2 oz Butter, unsalted

2 c Cream, heavy

Salt (to taste) Pepper (to taste) Wash the asparagus and snap
off the white ends.
Set aside all tops and half that number of
ends.
Plunge the tops into a large pot of salted, boiling water and
cook until limp but not for too long.
(Note: Cook slightly longer
than for eating.
If undercooked, they will not process well; if
overcooked, they will taste earthy.) Drain the asparagus thoroughly
and, while still hot, run it through food processor with unsalted
butter for 3 – 4 minutes until smooth, scraping down the sides of
the processor frequently.
Meanwhile, chop asparagus ends to remove
the dry hard field cuts and simmer with cream.
Cook the ends slowly
for 20 minutes, then strain, pressing through gently.
Just before
serving, combine asparagus, butter and cream.
Heat slowly to just
below boiling point.
Adjust the seasonings to taste.
Preparation
time: 3/4 Hour Source: Great Chefs of San Francisco, Avon Books,
1984 Chef: Bruce LeFavour, Rose et Le Favour, St.
Helena, : Napa
Valley, California Pastry Chef: Ann McKay

2 tb Oil, vegetable

6 lb Bones, beef, meaty

2 md Onions, trimmed, quartered

– don’t peel 2 lg Carrots, peeled, trimmed

– coarsely chopped 2 Celery, stalks, trimmed,

– coarsely chopped 1 Leek, trimmed, halved

– lengthwise, coarsely — chopped, (white and — green parts) 4
Garlic, cloves, unpeeled

1 bn Parsley, stems

2 c Water, plus more as needed

2 md Tomatoes, fresh or canned,

– cored, coarsely chopped 1/2 ts Thyme, dried, or

3 Thyme, sprigs

2 Bay leaf

2 Cloves

3/4 ts Salt, coarse

8 Peppercorns

Preheat oven to 450 F.
Put the oil in a roasting pan and heat
briefly in the oven.
Add the bones to the oil in the pan, toss to
coat and roast for 35 minutes.

Add the onions, carrots, celery, leek, garlic and parsley,
tossing them all to coat with fat.
Roast 30 minutes longer.
Remove
the pan from the oven and transfer the bones and vegetables to a
clean stockpot.
Drain off as much of the fat as possible.
Place the
roasting pan over medium-high heat (use 2 burners if necessary),
and add 2 cups of cold water and boil briefly.
Scrape up all of the
browned bits into the water.
Transfer the liquid to the stock pot
and add enough cold water to cover.
Bring slowly to a boil,
skimming off all of the froth that forms.
Lower the heat and add
tomatoes, thyme, bay leaves, cloves and salt.
Simmer uncovered for
6 to 8 hours adding water as necessary just to cover the
ingredients.
Skim whenever necessary.
Add peppercorns for the last
15 minutes of the simmering.
Strain the “soup” into a large bowl
through a colander lined with a double layer of dampened
cheesecloth.
Gently press the solids to extract all of the liquid,
and discard the solids.
Pour the stock into containers for storage
and label and date them.
The stock will “keep” for up to 3 days in
a refrigerator, and up to 6 months in a freezer.
Source: New York’s
Master Chefs, Bon Appetit Magazine : Written by Richard Sax,
Photographs by Nancy McFarland : The Knapp Press, Los Angeles,
1985

2 tb Butter, unsalted

8 md Shallots, roughly chopped

1 Garlic, clove, roughly

– chopped 1 Bouquet garni ***

750 ml Wine, red, dry

3 oz Marrow, veal, OR

3 oz Marrow, beef

2 tb Flour, all-purpose

3 c Veal Stock **

** Recipe for this ingredient can be found elsewhere in
database.
*** Bouquet garni is a bag made of cheesecloth containing
leek, parsley, thyme, and bay leaf tied inside of it.
It adds
flavor and aroma to your dish without leaving the solid herbs and
spices in the dish itself.
After use, the cheesecloth bag is
removed and discarded.
Heat butter in medium saucepan.
Add the
shallots and garlic and cook until soft, about 5 minutes.
Add
bouquet garni and wine; bring to a boil.
Meanwhile, in mixing bowl,
mash together marrow and flour with fork until nearly smooth.
Whisk
into wine mixture and boil gently, whisking occasionally, until
reduced by half.
Add Veal Stock and simmer gently until thickened
enough to coat a spoon lightly.
Source: New York’s Master Chefs,
Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy
McFarland : The Knapp Press, Los Angeles, 1985 Chef: Jean-Jacques
Rachou, La Cote Basque Restaurant, New York

Roast the chicken bones in a roasting pan in the oven for 30
minutes, then add the vegetables and roast for 15 minutes more.
Transfer everything to a stockpot.

deglaze the roasting pan with a little water, scraping up the
little browned bits, and add them to the stockpot.

Add cold water to cover by about 2 inches and slowly bring to a
boil, skimming all of the froth from the surface as it forms.

Lower the heat and add all of the remaining ingredients except the
peppercorns.
Simmer, uncovered, for 3 hours.
Add water as needed to
cover the ingredients and skim when necessary.

Add peppercorns for the last fifteen minutes of the simmering
process.

Strain the stock into a large bowl through a colander lined with a
double layer of dampened cheesecloth.
Gently press the solids to
extract all of the liquid possible.

Discard the solids and cool the liquid to room temperature.

Refrigerate until chilled and lift off the solid fat that forms at
the surface.
Discard the fats.

Pour the stock into containers for storage, label and date.

stock keeps for about 3 days in the refrigerator, and up to six
months in the freezer.

5 lb Chicken, parts, (backs,

– necks, carcasses, and — giblets), (no livers) 2 lg Onions,
coarsely chopped

2 md Carrots, peeled, trimmed

– coarsely chopped 2 lg Celery, stalks, with leaves,

– trimmed, coarsely chopped 2 Garlic, cloves, crushed

1 bn Parsley, stems

2 Thyme, sprigs, OR

1 pn Thyme, dried

1 Bay leaf

1/2 ts Salt, coarse

6 Peppercorns

Wash chicken parts well and place them in a large stockpot.
Add
cold water to cover by about 2 inches and slowly bring to a boil,
skimming all of the froth from the surface as it forms.
Lower the
heat and add all of the remaining ingredients except the
peppercorns.
Simmer, uncovered, for 3 hours.
Add water as needed to
cover the ingredients and skim when necessary.
Add peppercorns for
the last fifteen minutes of the simmering process.
Strain the
“soup” into a large bowl through a colander lined with a double
layer of dampened cheesecloth.
Gently press the solids to extract
all of the liquid possible.
Discard the solids and cool the liquid
to room temperature.
Refrigerate until chilled and lift off the
solid fat that forms at the surface.
Discard the fats.
Pour the
stock into containers for storage, label and date.
Stock keeps for
about 3 days in the refrigerator, and up to six months in the
freezer.
Yield: 3 to 4 quarts Source: New York’s Master Chefs, Bon
Appetit Magazine : Written by Richard Sax, Photographs by Nancy
McFarland : The Knapp Press, Los Angeles, 1985

1 md Onion, top and bottom cut

– off and reserved 1 Pepper, red bell, top and

– bottom cut off and re- — served 1 Pepper, green bell,
top

– and bottom cut off and — reserved 2 Corn, ears

2 tb Oil, vegetable or more

12 oz Beef, stew meat, (shin,

– chuck, or round) cut — into 1-inch cubes 1 tb Garlic, finely
chopped

2 1/2 tb Chili, powder

1 pn Pepper, red, ground

1 pn Pepper, black, ground

1/2 c Vermouth, dry OR

1/2 c Wine, white, dry

4 c Stock, veal *

3 c Cream, whipping

* Recipe for VEAL STOCK follows in another recipe file.
For
Chili-Corn Sauce:
=====================
Coarsely chop the reserved
trimmings from your onions and peppers; set aside.
Cut the whole
onion and peppers into a neat fine dice; set aside.
With a small
paring knife remove the corn kernels from the cob, reserving the
cobs, and combine kernels with the diced vegetable mixture.
In a
large heave saucepan heat 2 tablespoons of oil until very hot but
not smoking.
Add the meat cubes and stir over high heat, shaking
the pan, until the meat is nicely browned (about 7 minutes.) Add
the chopped vegetable trimmings to the meat and toss 4 to 5
minutes.
Add the garlic to the mixture and toss 2 minutes.
Add the
chili powder, ground red pepper and black pepper to the mixture and
stir for 2 minutes.
Add the vermouth and reduce the mixture for 2
minutes.
Add the Veal Stock and reserved corncobs and bring the
mixture to a boil, stirring.
Boil mixture gently, skimming any fat
from the surface frequently, until the stock has reduced to a light
syrupy consistency (20 minutes or more.) Add the cream and continue
to boil gently, skimming, until liquid is reduced and coats the
back of a spoon (about 8 minutes or longer.) Remove and discard
corncobs.
Strain half of the mixture into a clean saucepan, add
corn and vegetable mixture to strained liquid, boil for 2 minutes,
and set aside.
(Combine unstrained half and solids from strained
half and reserve as a stew for another meal.
Further cooking may be
necessary.) Source: New York’s Master Chefs, Bon Appetit Magazine :
Written by Richard Sax, Photographs by Nancy McFarland : The Knapp
Press, Los Angeles, 1985 Chef: Larry Forgione, An American Place
Restaurant, New York

9 Eggs, separated, room temp.

1 tb Rum, dark

1/4 ts Extract, vanilla

1/4 ts Cream of Tartar

8 tb Sugar

12 oz Chocolate, semi-sweet,

– melted 6 tb Butter, unsalted, melted

3 tb Cornstarch

2 tb Cocoa, unsweetened

2 1/2 oz Amaretti (about 10 Italian

– macaroons), finely — ground For Cake:
=========
Preheat oven
to 375 F.
Butter and flour 3 9-inch round cake pans.
Beat yolks
until they are pale yellow and form a ribbon when beaters are
lifted, about 5 minutes.
Beat in rum and vanilla.
Beat whites with
cream of tartar to soft peaks.
Add sugar 1 tablespoon at a time and
continue beating until stiff and shiny.
Stir 12 ounces of semisweet
chocolate and butter into yolks until well combined.
Gently fold in
1/4 of egg whites to lighten the batter, then gently fold in the
remaining whites.
Sift together cornstarch and cocoa; combine with
ground amaretti.
Gently fold into the batter.
Divide batter among
prepared pans.
Bake until centers of cakes rise and tops begin to
crack, 18 to 20 minutes.
Cool 10 minutes in pans, then cool
completely on wire rack (cakes will fall slightly.) Source: New
York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax,
Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners:
Tom Margittai, and Paul Kovi Pastry: Bruno Comin

3 oz Chocolate, sweet, melted

For chocolate leaves, brush melted chocolate on undersides of
holly or lemon leaves; refrigerate until firm, carefully peel off
leaves.
Source: New York’s Master Chefs, Bon Appetit Magazine :
Written by Richard Sax, Photographs by Nancy McFarland : The Knapp
Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons
Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry:
Bruno Comin

2 tb Oil, vegetable

6 lb Bones, veal, meaty, OR

– combination of veal — and beef bones 2 md Onions, trimmed,
quartered

– don’t peel 2 lg Carrots, peeled, trimmed

– coarsely chopped 2 ea Celery, stalks, trimmed,

– coarsely chopped 1 ea Leek, trimmed, halved

– lengthwise, coarsely — chopped, (white and — green parts) 4
ea Garlic, cloves, unpeeled

1 bn Parsley, stems

2 c Water, plus more as needed

2 md Tomatoes, fresh or canned,

– cored, coarsely chopped 1/2 ts Thyme, dried, or

3 ea Thyme, sprigs

2 ea Bay leaf

2 ea Cloves

3/4 ts Salt, coarse

8 ea Peppercorns

– — Preheat oven to 450 F.
Put the oil in a roasting pan and
heat briefly in the oven.
Add the bones to the oil in the pan, toss
to coat and roast for 35 minutes.

Add the onions, carrots, celery, leek, garlic and parsley,
tossing them all to coat with fat.
Roast 30 minutes longer.
Remove
the pan from the oven and transfer the bones and vegetables to a
clean stockpot.
Drain off as much of the fat as possible.
Place the
roasting pan over medium-high heat (use 2 burners if neces-)
(sary), and add 2 cups of cold water and boil briefly.
Scrape up
all of the browned bits into the water.
Transfer the liquid to the
stock pot and add enough cold water to cover.
Bring slowly to a
boil, skimming off all of the froth that forms.
Lower the heat and
add tomatoes, thyme, bay leaves, cloves and salt.
Simmer uncovered
for 6 to 8 hours adding water as necessary just to cover the
ingredients.
Skim whenever necessary.
Add peppercorns for the last
15 minutes of the simmering.
Strain the “soup” into a large bowl
through a colander lined with a double layer of dampened
cheesecloth.
Gently press the solids to extract all of the liquid,
and discard the solids.
Pour the stock into containers for storage
and label and date them.
The stock will “keep” for up to 3 days in
a refrigerator, and up to 6 months in a freezer.
Source: New York’s
Master Chefs, Bon Appetit Magazine : Written by Richard Sax,
Photographs by Nancy McFarland : The Knapp Press, Los Angeles,
1985

1 c Sugar

1/2 c Water

8 lg Egg whites

6 lg Egg yolks

1 tb Rum, white

1 lb Chocolate, white, melted

Creme fraiche Raspberry puree In a saucepan, heat the sugar and
water until the mixture forms a soft ball.
Put the egg whites in
the bowl of a mixer, and beat them until medium stiff (beating
first on medium, then on high).
Add the sugar and water (soft ball
stage) from the saucepan to the egg whites and continue to beat
briefly until a stiff meringue is formed.
Place the egg yolks in a
metal bowl and beat them over heat with a whisk.
Add rum to the egg
yolks – still beating over heat.
Fold the egg yolks into the egg
whites.
Fold the melted chocolate into the egg mixture.
Refrigerate
for 3 to 4 hours.
Source: Great Chefs of San Francisco, Avon Books,
1984 Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel, : San
Francisco, CA

4 tb Paprika

2 tb Onion powder or flakes

2 tb Garlic powder or flakes

1 tb Gumbo file

1 tb Ground cumin (or whole seeds

-toasted and ground) 1 tb Ground coriander ( or whole

-seeds toasted and ground) 1/2 tb Dried thyme

1/2 tb Ground fenugreek (or whole

-seeds toasted and ground) 1/2 tb Ground fennel (or whole

-seeds toasted and ground) 1/2 tb Salt

3/4 ts Cayenne

3/4 ts Black pepper

In the large bowl of a food processor, combine all the
ingredients and pulse for 30 seconds or until finely ground.
Store
in an airtight container in a cool place.
Use within 3 months.
*Note* This has a much more exuberant flavor than the premixed
spices from the grocery.
It is best when the ingredients are fresh.
Serving size: 1 tablespoon 21 calories 0.6 gram fat 0 mg.
cholesterol 296 mg.
sodium From “Eat More, Weigh Less,” by Dean
Ornish, MD Typed for you by Hilde Mott Via: RFIX_S 09-28-1994

Bones and trimmings from — 2 racks of Lamb 1/2 c Water, plus
more as

– needed 1 c Tomato, fresh or canned

1 md Onion, chopped

2 lg Carrots, chopped

2 ea Celery, stalks, trimmed

– and chopped 5 ea Garlic, cloves, chopped

1 ea Thyme, fresh, sprig OR

1/2 ts Thyme, dried

2 ea Bay leaves

6 ea Peppercorns, black

Preheat the oven to 400 F.
In a roasting pan, roast bones and
trimmings until well browned, about 45 minutes, stirring
occasionally.
Transfer bones and trimmings to a stockpot, and
degrease the roasting pan.
Place over medium-high heat and stir in
1/2 cups of water, scraping up any browned bits.
Pour these
deglazed juices into the stockpot.
Add remaining ingredients and
water to cover.
Bring to simmer over medium heat, reduce heat to
low, cover partially, and simmer 3 to 4 hours, skimming frequently.
Strain stock into bowl through a colander lined with double layer
of dampened cheesecloth.
Gently press solids to extract all of the
liquid, discard the solids.
Cool.
Remove fat from surface.
Stock
can be stored for up to a week in a refrigerator.
Source: New
York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax,
Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York

1 tb Oil, olive

15 sm Crayfish

1 Garlic, bulb, cut in half

1 c Mirepoix **

1 ts Peppercorns, crushed

1 Bay leaf

4 tb Mushrooms, button, chopped

1/2 c Cognac

1 c Tomatoes, chopped

2 tb Parsley, chopped

1 tb Tarragon, chopped

1/2 c Puree, tomato

4 c Stock, fish

1/2 c Cream

Pepper, cayenne (to taste) Salt (to taste) Pepper (to taste) **
Mirepoix is a mixture of diced onions, carrots, celery and leeks.
Heat the olive oil in a saute pan over medium heat.
When the oil is
very hot, add the live crayfish and saute for 1 minute.
Add the
garlic bulb (halved), mirepoix, peppercorns, bay leaf and button
mushrooms.
Cook for another minute.
Add the cognac and flame the
pan.
Pour the contents into a saucepan and mash them up with a
spoon.
To the sauce pan with the crayfish, add the chopped tomato,
parsley, tarragon and tomato puree.
Deglaze the saute pan with 4
cups of fish stock (enough so that it will cover ingredients in the
saucepan) and pour the contents of the deglazed pan into the
saucepan with the crayfish and vegetables.
Roughly mash the
contents of the saucepan again.
Cook (boiling) for 20 minutes.
Strain the contents of the saucepan with the crayfish through a
chinois into another saute pan.
Reduce the liquid by two thirds.
Add the cream, salt, pepper, and cayenne pepper.
Reduce another 5 -
10 minutes to one-half.
Strain and reserve.
Source: Great Chefs of
San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa’s,
Vintage Court Hotel, : San Francisco, CA

1 c Sugar

2 lg Eggs

2 ea Egg yolks

1/4 c Flour

1 1/2 c Milk, scalded

1/4 c Hazelnut paste (optional

– if difficult to find) 1 c Cream, heavy

1/4 c Sugar

Beat the sugar and eggs in a bowl until thick and lemon-yellow.
Add flour and beat until smooth.
Pour this mixture into scalded
milk and beat smooth while heating just to the boiling point.
Pour
into bowl placed over ice water (to cool mixture) and add hazelnut
paste.
Beat heavy cream with sugar until thick and fold into the
cooled mixture.
Source: Great Chefs of New Orleans, Tele-record
Productions : Box 71112, New Orleans, Louisiana – 1983 : Chef
Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New
Orleans

– julienne strips 1 c Champagne OR

1 c Wine, white, dry

1 c Cream, whipping

1 tb Vinegar, wine, white

1 ts Seeds, caraway

1/2 ts Salt

Pepper, black 4 c Flour, all purpose

1 1/2 ts Salt

1 c Water, cold

1 lb Butter, unsalted, chilled,

– cut into pieces This recipe produces a “double batch” for
most recipes in the database.
Cut all of the ingredients in half if
you’re only doing one recipe.
Set aside about 1/2 cup of flour on a
work surface.
Place the remaining flour with the salt in a mixing
bowl or mixer.
Add 1/4 c (1/2 stick) of the butter and cut the
mixture together until crumbly.
Add just enough cold water so
mixture can be gathered together in a ball.
Cut a cross into the
top of the ball, and place it in a covered bowl and chill for about
30 minutes.
Place the remaining butter on the work surface with the
reserved flour.
Toss the butter to coat.
Use the heel of your hand
to work the flour into the butter then place the butter-flour
mixture on a sheet of waxed paper, cover with a second sheet and
press the mixture into a flat square.
Refrigerate just until the
butter-flour mixture is approximately the same consistency as
refrigerated dough.
Roll the dough into a cloverleaf shape, with 4
“leaves” extending diagonally from the center.
Place the butter
flour mixture in the center, then fold each “leaf” over, forming a
neat, square package with the leaves slightly overlapping.
Roll the
dough on a lightly floured surface into a large rectangle with the
short end toward you.
Fold into thirds as you would a letter.
Rotate the dough 1/4 turn so that the open side is at the right
(this is called a single turn).
Repeat rolling the dough into a
large rectangle, folding into thirds and rotating 1/4 turn.
Wrap
dough and chill 1 hour or longer.
Give the dough 2 more sets of 2
single turns, always beginning and ending with the open side at the
right.
Refrigerate 1 hour or longer between each set of 2 turns.
After final set of turns (6 single turns in all), wrap and
refrigerate dough again for at least 1 hour.
Source: New York’s
Master Chefs, Bon Appetit Magazine : Written by Richard Sax,
Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
Chef: Michel Fitoussi, 24 Fifth Avenue, New York

1/2 c Oil, olive

1 lb Bones, salmon

1 lb Butter

2 c Mirepoix

4 ea Bay leaves

1/2 ts Oregano

1/2 ts Thyme

1/2 ts Peppercorns, white

4 tb Puree, shallot **

1/4 c Cognac

2 c Wine, red

1 c Stock, fish **

** See recipes for Shallot Puree, and Fish Stock.
In a saute
pan, heat the olive oil.
Add the salmon bones to the pan and saute
for about 1 minute.
Add butter (about 2 tablespoons), 1 cup
mirepoix, 2 bay leaves, 1/4 teaspoon of thyme, 1/4 teaspoon of
peppercorns, and 2 tablespoons

of the shallot puree.
Add cognac and flame.
Deglaze with 1 cup
of red wine and cook over high heat for 5 to 10 minutes.

Meanwhile, in a second saute pan, melt 2 tablespoons of butter.
Add 2 tablespoons shallot puree, 1 cup mirepoix, 2 bay leaves, 1/4
teaspoon peppercorns, 1/4 teaspoon oregano, 1/4 teaspoon thyme,

and 3 cups of red wine.
Reduce over medium heat to dry.
Add 1
cup fish stock to saute pan with salmon bones.
Cook about 5
minutes.

Deglaze reduction (shallot-red wine) in the second saute pan
with about 3 cups of strained liquid from the first saute pan
(salmon bones and fish stock).
Reduce ingredients in second
saucepan by two-thirds (not dry).
Add remainder of the butter,
whisk, and add salt and pepper to taste.
Strain and reserve.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef:
Masataka Kobayashi, Masa’s, Vintage Court Hotel, : San Francisco,
CA

4 md Beets, with greens, stems

– trimmed, (save greens) 1/2 ts Oregano, dried

1/2 ts Thyme, dried

1/4 ts Fennel seed

1/4 ts Coriander, ground

1/4 ts Rosemary, dried

4 Bay leaves

10 Peppercorns

2 tb Oil, olive, extra-virgin

2 tb Butter, unsalted, cut

– into pieces Salt Preheat the oven to 450 F.
Mix the oregano,
thyme, fennel seed, coriander, rosemary, bay leaves and peppercorns
together.
Place the beets in a roasting pan, and sprinkle with the
the mixture of dried spices and herbs and drizzle with olive oil to
coat.
Bake, uncovered, until tender when pierced with a fork (about
1 hour.) When cool enough to handle, slip off the skins.

Quarter the beets and transfer them to a processor.
Process the
beets until coarsely chopped.
Transfer them again to a small
saucepan and stir over medium heat until heated through.
Add the
butter and stir until glossy.
Season to taste with salt, and serve
immediately.
Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland : The
Knapp Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth
Avenue Restaurant, New York

1 c Salmon, filet (@ 8 oz per

– stuffed fish) 1 lg Egg white

3/4 c Cream, heavy

1 ts Pernod

1 ts Cognac

1 tb Caviar

Puree salmon filet in a food processor.
Put the salmon into a
stainless bowl over ice to chill and firm it up.
Add the egg white
and whip the mixture up with spatula.
While whipping, add heavy
cream to a smooth consistency.
Adjust salt and pepper, then add 1
teaspoon Pernod, 1 teaspoon cognac, and 1 tablespoon caviar.
Mix
well and put in piping tube.
Reserve.
Source: Great Chefs of San
Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa’s,
Vintage Court Hotel, : San Francisco, CA

1/2 c Stock, veal ** OR

———————————VEAL
STOCK———————————
2 tb Oil, vegetable

6 lb Bones, veal, meaty, OR

– combination of veal — and beef bones 2 md Onions, trimmed,
quartered

– don’t peel 2 lg Carrots, peeled, trimmed

– coarsely chopped 2 ea Celery, stalks, trimmed,

– coarsely chopped 1 ea Leek, trimmed, halved

– lengthwise, coarsely — chopped, (all) 4 ea Garlic, cloves,
unpeeled

1 bn Parsley, stems

2 c Water, plus more as needed

2 md Tomatoes, fresh or canned,

– cored, coarsely chopped 1/2 ts Thyme, dried, or

3 ea Thyme, sprigs

2 ea Bay leaf

2 ea Cloves

3/4 ts Salt, coarse

8 ea Peppercorns

– — ** If you have previously prepared Veal Stock – the
simplest thing to do is to take a 1/2 cup of the veal stock and
boil it until it reduces to about 2 tablespoons and takes on the
consistency of thick syrup.
If you don’t have Veal Stock handy,
then you follow this recipe to make the stock first.
Preheat oven
to 450 F.
Put the oil in a roasting pan and heat briefly in the
oven.
Add the bones to the oil in the pan, toss to coat and roast
for 35 minutes.

Add the onions, carrots, celery, leek, garlic and parsley,
tossing them all to coat with fat.
Roast 30 minutes longer.
Remove
the pan from the oven and transfer the bones and vegetables to a
clean stockpot.
Drain off as much of the fat as possible.
Place the
roasting pan over medium-high heat (use 2 burners if neces-)
(sary), and add 2 cups of cold water and boil briefly.
Scrape up
all of the browned bits into the water.
Transfer the liquid to the
stock pot and add enough cold water to cover.
Bring slowly to a
boil, skimming off all of the froth that forms.
Lower the heat and
add tomatoes, thyme, bay leaves, cloves and salt.
Simmer uncovered
for 6 to 8 hours adding water as necessary just to cover the
ingredients.
Skim whenever necessary.
Add peppercorns for the last
15 minutes of the simmering.
Strain the “soup” into a large bowl
through a colander lined with a double layer of dampened
cheesecloth.
Gently press the solids to extract all of the liquid,
and discard the solids.
Pour the stock into containers for storage
and label and date them.
The stock will “keep” for up to 3 days in
a refrigerator, and up to 6 months in a freezer.
This stock is now
used to make the Glaze as noted in the beginning of these
directions.
Source: New York’s Master Chefs, Bon Appetit Magazine :
Written by Richard Sax, Photographs by Nancy McFarland : The Knapp
Press, Los Angeles, 1985